Name: Lemon Blueberry Cookies
Prep time: 15 min
Cook time: PT-485893H43M25S
Total time: PT-485893H43M25S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 tbsp lemon zest (about 1 lemon); 2 tbsp fresh lemon juice; 1 cup fresh blueberries (or frozen, but fresh is best); 1/4 cup powdered sugar (for dusting, optional)

These lemon blueberry cookies are a delightful balance of tart and sweet, with bright bursts of fresh blueberries and zesty lemon flavor baked into every bite. The cookies have a soft, tender center with slightly crisp edges, making them perfect for a refreshing treat any time of day.

Ingredients

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1 large egg

1/4 cup brown sugar

1 tsp vanilla extract

1 tbsp lemon zest (about 1 lemon)

2 tbsp fresh lemon juice

1 cup fresh blueberries (or frozen, but fresh is best)

1/4 cup powdered sugar (for dusting, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat together the softened butter, sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture and beat until fully combined.

Gradually mix in the dry ingredients until the dough comes together completely.

Gently fold in the blueberries with a spatula, being careful not to crush them.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Lightly flatten each dough ball with the back of a spoon.

Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Dust with powdered sugar just before serving, if desired.

Pro tip: For an extra burst of lemon, I like to drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cookies.

Servings and timing

This recipe makes about 18-20 cookies, depending on the size. It takes roughly 15 minutes to prepare the dough and about 10-12 minutes to bake. Including cooling time, plan for around 30-40 minutes from start to finish.

Variations

Swap fresh blueberries for frozen, but fresh works best for texture and flavor.

Add a tablespoon of poppy seeds to the dough for a subtle crunch.

Replace lemon zest with orange zest for a different citrus twist.

Mix in white chocolate chips for extra sweetness alongside the blueberries.

Make a lemon glaze by combining powdered sugar with a bit of lemon juice for drizzling.

Storage/reheating

I store these cookies in an airtight container at room temperature, where they stay fresh for up to 3 days. For longer storage, I freeze the baked cookies for up to 2 months. To reheat, I warm them in a 300°F oven for about 5 minutes to bring back that soft, fresh-baked texture.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well if fresh ones aren’t available. Just be sure to fold them in gently and avoid thawing completely to prevent the dough from becoming too wet.

How can I make the lemon flavor stronger?

Adding extra lemon zest or drizzling a lemon glaze on the cooled cookies will intensify the lemony brightness.

Are these cookies chewy or crunchy?

They have a soft, tender center with slightly crisp edges, striking a nice balance between chewy and crunchy.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough a day ahead, store it tightly covered in the fridge, and bake fresh the next day.

What’s the best way to store leftover cookies?

Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Conclusion

I really enjoy how these lemon blueberry cookies come together quickly and deliver a fresh, vibrant flavor in every bite. Whether as a snack, dessert, or part of a brunch spread, they’re a wonderful treat that I love making and sharing. Give this recipe a try if you want a cookie that’s a little different but still totally comforting and delicious.

Lemon Blueberry Cookies